Herb Grilled Vegetables

1 clove garlic, minced 1/2 cup loosely packed basil leaves, chopped 2 tablespoons chopped chives 1 tablespoon white wine vinegar 1/4 cup Texas olive oil 1/4 cup grated

Parmesan cheese Salt and freshly ground pepper Squash, eggplant, peppers Provolone cheese, cut into strips Combine garlic, basil, chives and vinegar. Whisk in oil; stir in Parmesan, salt and pepper. Cover and refrigerate.

Cut squash and eggplant lengthwise in half; with the tip of a knife make slits in the cut side. Cut peppers in large strips. In a zip-type bag combine vegetables and marinade; close and refrigerate two hours or up to one day.

Grill squash and eggplant over mediumhigh heat, cut side down, along with peppers. Turn and stuff pieces of Provolone in slits in vegetables and on top of peppers. Grill until vegetables are barely tender and cheese is melted.